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  1. mrchuckierock

    Easy Buffalo Wild Wings Style Smoked Hot Wings

    Looks delicious. I might borrow this recipe for Sunday night football
  2. mrchuckierock

    Labor Day Brisket

    Thank you, thank you!
  3. Labor Day Brisket

    Labor Day Brisket

  4. mrchuckierock

    Labor Day Brisket

    So I was in the meat department of my local super market this weekend and it looks like they finally started carrying brisket. They were little guys, but for 3.99/lb I couldn't pass it up! The little guy I picked up was a 3.5 lbs flat cut. Yesterday I rubbed him down with some SPOG and Rosemary...
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    photo (19).JPG

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  6. mrchuckierock

    Spare Ribs in the offset

    Hot off the smoker You can say they got quite a bit of smoke hahaha. They tasted pretty good, wasn't my best batch but still pretty good The big piece there is the skirt. Saved all that for myself
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  9. mrchuckierock

    Spare Ribs in the offset

    It's working pretty well actually aside from the fact it's kind of leaky. The heating is pretty uneven so I just rotated each rack once in a while and it's starting to look good. Just started my glazing phase with ribs. More q-view to follow shortly
  10. mrchuckierock

    Spare Ribs in the offset

    Yeah, mine are looking just bout done. Probably another 60-90 minutes
  11. mrchuckierock

    Pulled pork

    I personally like a little chew to my meat so I'll pull it at 195-200 and let it rest in the foil to finish the job. The meat will always tell you when it's done. A popular thing people tend to do is the toothpick test, where the meat will be done when a toothpick slides in and out easily like...
  12. mrchuckierock

    Spare Ribs in the offset

    Thanks man, after this cook I'm gonna look into those solutions. Now for an update on the real reason of this thread. 3 hours into the cook and we're looking good. The ribs are getting a great color and it looks mighty tasty. I'll try and get a q-view of the ribs when i get ready to start glazing.
  13. mrchuckierock

    Spare Ribs in the offset

    Yeah, I'm looking into investing in a maverick this paycheck. After the stress my ECB put me through, I'm ready for an easy way to manage that temp
  14. mrchuckierock

    Spare Ribs in the offset

    It's char-broil offset 430. It is a bit on the small side, but for the amount of cooking I do at a time, it's perfect. I normally don't have to feed more than 6-8 people so this smoker is perfect for a couple racks of ribs or a butt or 2. Just a couple gripes I have This blasted thing and it...
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  18. mrchuckierock

    Spare Ribs in the offset

    Thank you! She's definitely a keeper. 1.5 hours in and the temp control is amazing. It got too hot, so I closed the dampers and we mellowed out nice. Just pulled the rib tips off that I threw on for lunch wow these things got some flavor! My rub i usually make came out a bit spicier than usual...
  19. Spare Ribs in the offset

    Spare Ribs in the offset

  20. mrchuckierock

    Spare Ribs in the offset

    My first time using the new offset smoker the future Mrs.Rock got me for our anniversary and I decided to do some ribs. I'm also trying a couple new things this time around. For starters I'm using hickory and I always use cherry or apple for pork. I'm curious about the difference in flavor it...
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